Chef Biography
As a child in Oklahoma, ChrisShepherd was inspired by fresh ingredients, often scouring farms in search of straight-from-the-vine tomatoes, fresh corn, and peas. Twenty years later, he attended the Art Institute in Houston, and was intrigued by the city’s cultural diversity. He began his career as a line cook at Brennan’s of Houston, working his way up to Executive Sous Chef and Sommelier. He spent the next nine years there, nurturing his passion and talent in the culinary arts and later, developing his own style. He left Brennan’s to become Executive Chef of Catalan for the next five years.
UNDERBELLY is Chris’ first concept-one that pays tribute to Houston’s abundant culinary resources, cultural diversity, and rich food history, working with farmers & ranchers, and commits to purchasing whole crops. He also uses by-catch, lesser known Gulf species, caught during commercial fishing.
Recipes
Vinegar Pie
Yield: 1 Pie Serving: 12 Print Vinegar Pie By Great Chefs March 10, 2014 Ingredients Dough Cold Butter – 1/2 cup Sugar – 1/4 cup Egg – 1 Flour – 1 1/2 cups Salt – 1/4 teaspoon Filling Eggs – 4 Sugar – 1 1/2 cup Cornstarch – 4 tablespoons Salt – 1/2 teaspoon Vinegar […]
Korean Braised Goat and Dumplings
Serving: 4 Print Korean Braised Goat and Dumplings By Great Chefs March 10, 2014 In A saute pan over medium high meat, add the oil then the rice cakes. Try to get a little sear on the dumplings. Add the onion and the goat. Warm through. Add the Gochujang, beer and gently swirl in the […]
Vietnamese Style Chicken Salad
Serving: 2 Print Vietnamese Style Chicken Salad By Great Chefs March 10, 2014 Ingredients Chicken – 10 oz, roasted and pulled Cabbage – 1 medium head, sliced thinly Carrot – 1, julienned Red Onion – 1 small, julienned Herbs – Mint, Cilantro, Basil – torn Nuac Mam Cham – 4 oz (recipe follows) Instructions It […]
Restaurant Information
Phone : 713-528-7705
Address : 1100 Westheimer Road Houston, Texas 77006